| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Ethiopian | African, Vegetables, Ethiopian | 8 | Servings |
INGREDIENTS
| 3 | lg | Onions |
| 4 | lg | Carrots |
| 3 | Potatos | |
| 1/4 | White cabbage | |
| 1/4 | c | Oil |
| 1 | Head garlic | |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Black pepper |
| 1 | ts | Salt |
| 4 | c | Water |
INSTRUCTIONS
Recipe by: Gad S. Sheaffer (gss@iil.intel.com) This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them. Peel all vegetables , cut into small cubes. peel and mash the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes. Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and cook over very low flame for 30-40 minutes. Serve hot.
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